2 tablespoons of vegetable oil
4 garlic cloves, thinly sliced
1 tablespoon mild red chili powder or to taste
1/2 teaspoon ground cumin
6 1/3 cups of Vegan stock
2 zucchini cut into bite size chunks
1/4 long grain rice
fresh oregano to garnish and lime wedges
-Heat oil into heavy saucepan over med heat.
add garlic and cook for 2 mins or until softened
add the chili powder and cumin and cook over low heat for 1 min
2. pour in stock , zucchini and rice than cook over med-high heat for 10 mins or until zucchini is tender and rice is cooked through . Season with salt and pepper
3. Ladle into bowls top with garnishes and serve
Spicy Corn Chaat
1½ cups Sweet Corn (I have used canned one but you can use fresh or frozen)
¼ cup Onion, finely chopped
¼ cup Tomato, deseeded and finely chopped
¼ cup Cucumber, diced into ½ cm cubes
1 tbsp Raw Mango, peeled and grated (Optional)
1tbsp Coriander Leaves, finely chopped (Optional)
1-2 Green Chillies, finely chopped (Optional)
½ freshly squeezed Lime juice (As per taste)
2-3 tbsp Sev/Bhujia, deep fried gram flour noodles (Optional. Available in any Asian stores or supermarkets)
Salt to taste
¼ tsp Red Chilli Powder (As per taste)
1/8 – ¼ tsp Roasted Jeera/Cumin Powder
¼ – ½ tsp Chaat Masala (Available in any Indian stores)
If you are using a fresh or frozen corn, you can either boil them in enough water for 5-7 mins or microwave them on high power for 4-5 minutes and
let it come to a room temperature before using. I have used canned variety which doesn’t require any cooking.
Take a medium sized mixing bowl and add sweet corn, onion, tomato and diced cucumber. Mix them well with a help of a spoon.
Next add all the spice powders listed above along with green chillies and salt to taste to freshly squeezed lime juice. Mix them well.
Add this to the sweet corn as well as finely chopped coriander leaves and mix them well. Adjust the seasoning as per taste.
Spoon this Spicy Corn Chaat into serving bowl or plate and add some spicy and crispy sev or bhujia for a crunchy texture and sprinkle little chaat masala if desired.
nonna (grandmother in italian) always told me the key winner to pasta sauce , is simplicity is best. never over do your pasta sauce or it gets “confused”
I have a few key tips, so please always note the () and yes fresh is best, do not used dry herbs or garlic. this recipe makes a giant pot of pasta sauce, be forewarned you will be freezing some unless you’re serving dinner for a party of 24
what you’ll need:
2 cans Stewed tomatoes
2 cans crushed tomatoes
1 jar strained & crushed tomatoes (note photo 3)
1 can tomato paste
1 half large white onion, or 1 WHOLE yellow onion
Bunch Fresh basil
Salt & pepper
4 cloves garlic
1 tbsp EVOO
Red Chili Flakes
Nutritional yeast/ or Parm cheese
1.Add heat to pot at about medium, add in evoo , during this time mince very very finely your garlic
2. Once heated add minced garlic to pot and give a stir
3.Dice your onion and add to pot, give a stir and let the onion and garlic “sweat” into each other
4.Add in your can of tomato paste, give a good stir and let the paste caramelize with the onions and garlic this is a very important step.
5.Once caramelized with each other, add in your stewed, crushed, and strained tomatoes , bring to a boil, than down to low low, simmer ,
6.Add in your basil leaves (depending on size if bought from store break into 3,4 pieces per leave, if grown from home and smaller size just break them into two)
7.I generally wait about 15 mins than I add in my salt and pepper and red chili flakes, (do NOT add too much, start little by little and adjust accordingly)
8. About 15 mins before serving add 1 tablespoon nutritional yeast to give a cheesy flavor, if you are non-vegan this is when you add 1 tablespoon Parm cheese
ADDITIONAL NOTES: I like to simmer my pasta sauce all day on the stove, if you do , do this I always add 1 carrot stick whole peeled and washed into the pot it makes the sauce stay sweeter rather than going bitter which it will if you leave it to simmer all day while cleaning , ect
Another note I’d like to add is if your stewed tomatoes depending on brand can sometimes be chunky dont worry just mash em’ with a wooden spoon you don’t want the sauce to be too refined or you might as well have bought primo sauce from the store.
2 cans black beans
1 small red onion or half a big one
4 small ears of corn
2 red or yellow bell peppers
Crushed red pepper flakes
How to do it:
I start by prepping everything this salad involves a lot of chopping, first i always empty the beans into a strainers and run them with cold water so i get all that crap off them and let them sit in the strainer to drip the excess water out.
I dice the bell peppers, onion, i take the corn off the cob, i cut up the cilantro and chives, and save the avocado for last since its mushy.
I put it all in a giant bowl and mix. than i zest all four limes into the mixture, than i juice them ALL into the mixture.
I add a little bit of EVOO and a little splash of balsamic vinegar, I add a little bit of heat of crushed red chili peppers.
Mix together, cover and let sit in the fridge for about 2 hours before serving you NEED to let this sit or it will be too acidic.
Another note everything needs to be fresh, fresh corn, fresh chives, fresh cilantro if you use canned, or dry, it will come out not very well .
I went to the lovely farmers market on wednesday, there they had an arrangement of wonderful foods . Very cheap , but yet great produce, and wonderful people
To start wash the beets very good, cut the leafy greens off the beet but be careful dont ruin them as you’ll be using them later!
Turn over to 350 add an inch or so water into a oven safe dish, add the beets and cover with tin foil , for about 30ish minutes.
Pull them out of the oven take out the beets and let them cool
Meanwhile chop garlic up real fine about 1 -2 cloves depending on how many beets you have
Add the garlic to a frying pan with evoo, and let it warm up,
Completely cook the garlic about 3 mins
Beets should be cooled by now so you can basically peel the skin right off them it will be very easy they just slide off
Clean your fresh greens , cut up your beets add them to the frying pan, and add 1-2 tablespoons of Balsamic Vinegar
Let the vinegar reduce and enjoy
Kidney,Carrot and Quinoa “burgers”
1 can dark red kidney beans
1/2 cup precooked quinoa
1 small onion
Any spices you desire
1 heaping tablespoon flour
Wash and strain the kidney beans, add to a pot of water bring to a boil than simmer on the stove for 10 mins
Grate your carrot, dice your onion and garlic,
Add quinoa, carrot , onion garlic to a pan with extra virgin olive oil in it on med heat, and cook till the carrot and onion is tender
Once the kidney beans are softened, drain them, add the quinoa,carrot,onion mixture to them in the pot or in a bowl, and mash, mash ,mash until it becomes “meat” like, add your spices and your 1 heaping tablespoon flour mix,
form them into patties, and cook in non stick pan, with a bit of extra virgin olive oil until browned, like a burger Just be careful they are a little more fragile
should take like 5-7 mins each side
They were actually really good, I did it as an experiment, and I am surprised they came out, like theyre amazing, I love em.
These are NOT suitable for a grill.
1 cup water
2 cloves fresh garlic
salt & pepper
crushed red pepper flakes
1/4 cup whole wheat flour
1 small white onion
cook your tvp , (I did 1 cup water 1 cup tvp)
in the mean time, saute minced fresh garlic and onions in a frying pan
add your spices into a mixing bowl, i didnt use exact measurements its all to taste really.
add 1/4 whole wheat flour to the bowl, add your garlic and onions and tvp , mix with a spoon.
Form into ball shapes, add a bit of oil to the frying pan and fry the tvpballs until golden brown on each sides, keep the heat at medium.
serve with pasta and sauce ^_^